<_MOD_>2014-03-03
Recipes
7372
1
0
123
1
<_XName>Recipes
16
<_MOD_>2013-01-22
#11 - Andy Pale Ale
Morten og Søren
2013-01-22
2013-03-26
743.9042122
640.0000000
0
0
4620
3000
0
0
<_MOD_>2013-01-22
25 ltr. Nimbus - RS270
980.6010070
70.5479360
1
0.1200000
0.0000000
0
1
1005.1473413
60.0000000
8.0000000
1
82.0298416
42.2672848
4.0000000
0.0000000
845.3456957
0.0000000
0.0000000
72.0000000
100.0000000
25 ltr. Nimbus - RS270: Er eqiupment-profilen for Lund Teknik's 29 ltr. rustfri henkogningsgryde (RS270), monteret med indsatssi, recikulation via pumpe m/fordelerring samt modstrømskøler & humlefilter.
De angivne data, er baseret på målinger af i alt 5
<_MOD_>2013-01-22
American IPA
India Pale Ale (IPA)
BJCP 2008
2
14
0
1.0560000
1.0750000
1.0100000
1.0180000
40.0000000
70.0000000
2.2000000
2.7000000
6.0000000
15.0000000
5.5000000
7.5000000
A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.
Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.
Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.
Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.
Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA
http://www.bjcp.org
<_MOD_>1978-08-25
Single Infusion, Light Body
221.8732207
72.0000000
212.0000000
72.0000000
5.4000000
168.0000000
0
100.0000000
0
0
1
0.0000000
640.0000000
0
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>1978-09-10
steps
7432
1
1
7149
2
<_XName>steps
16
<_MOD_>2013-09-22
Mash In
0
554.6927570
148.0000000
75.0000000
2.0000000
0.0000000
0.1200000
980.6010070
72.0000000
0.0000000
0.0000000
72.0000000
0.0000000
221.8732207
159.0736125
0.0000000
<_MOD_>2013-09-22
Mash Out
0
354.9778417
168.0000000
10.0000000
2.0000000
0.0000000
0.1200000
980.6010070
72.0000000
0.0000000
148.0000000
72.0000000
554.6927570
221.8732207
203.8058689
0.0000000
<_TExpanded>1
0
980.6010070
70.5479360
0.1200000
<_MOD_>2013-01-22
Malt
0
0
0.0000000
16.0000000
3.0000000
75.0000000
0.0000000
0.0000000
0
0
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
100.0000000
60.0000000
1.5000000
<_MOD_>2013-01-22
Dextrose
70.0000000
0
Dextrose
85.0000000
<_MOD_>2013-01-22
Ale, Single Stage
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
1
14.0000000
10.0000000
7.0000000
30.0000000
0
A simple single stage fermentation, often used by extract brewers or for classic ales.
<_MOD_>2013-01-22
Ingredients
7405
1
1
7182
14
<_XName>Ingredients
16
<_MOD_>2013-09-22
Rødekro Vandværk
608.6489009
1
7.4000000
77.0000000
4.3000000
11.0000000
28.0000000
22.0000000
215.0000000
0.0000000
0.0000000
0.0000000
0.0000000
0.0000000
0.0000000
0.0000000
Vandprøve afgang vandværk 4. oktober 2012:
http://data.geus.dk/JupiterWWW/vandanalyse.jsp?anlaegid=117616&proeveid=1182909
1
<_MOD_>2013-09-22
Pale Malt (Weyermann)
Germany
Weyermann
0
1
0.0000000
211.6437717
3.3000000
82.2300000
0.0000000
90.2255639
0
2
1.5000000
4.4000000
100.0000000
10.1000000
0.0000000
0
1
100.0000000
Pale base malt for all ales and lagers. Good general purpose malt.
60.0000000
0.3047571
Pale Liquid Extract
<_MOD_>1978-09-15
Caraaroma (Weyermann)
Germany
Weyermann
0
1
24.3390379
6.7020528
178.0000000
73.5800000
0.0000000
2.8571429
0
3
0.0000000
3.6000000
0.0000000
0.0000000
0.0000000
0
0
15.0000000
Very dark caramel malt with aromatic properties. Adds deep red color and aroma. Amber ales, dark lagers, bocks. Substitute for "Belgian Special B" or 120L caramel malts.
60.0000000
0.0781250
<_MOD_>1978-11-19
Oats, Flaked
US
0
1
0.0000000
3.5273962
1.0000000
80.0000000
0.0000000
1.5037594
0
4
1.5000000
9.0000000
0.0000000
9.0000000
0.0000000
0
1
30.0000000
Adds body, mouth feel and head retention to the beer
Used in oatmeal stouts and porters
Adds substantial protein haze to light beers
Protein rest recommended unless flakes are pregelatinized
60.0000000
0.0800000
Carafoam
<_MOD_>1978-11-20
Magnum
Germany
0
2
14.0000000
6.5000000
22.9885060
0.0000000
1.4109585
15.0000000
60.0000000
0.0000000
German Hallertauer hybrid, widely used in Germany
Used for: German ales and lagers
Aroma: Good aroma and stable spicy flavor
Substitutes: N/A
48.8957250
5
0
1
1.0000000
<_MOD_>2013-09-22
Irish Moss
1
Clarity
845.3456957
1
5.0000000
640.0000000
0.0000000
0.2500000
0
0
10.0000000
Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity.
1
0
6
<_MOD_>1978-11-20
Magnum
Germany
0
2
14.0000000
6.5000000
20.1149430
0.0000000
1.2345887
15.0000000
5.0000000
0.0000000
German Hallertauer hybrid, widely used in Germany
Used for: German ales and lagers
Aroma: Good aroma and stable spicy flavor
Substitutes: N/A
4.2645623
7
4
1
1.0000000
<_MOD_>2013-09-22
Hallertauer Hersbrucker
Germany
1
2
2.8000000
6.0000000
14.3678152
1.7636981
0.8818490
25.0000000
5.0000000
0.0000000
Used for: German style lagers and wheat beers
Aroma: Noble, pleasant, clean flavor
Substitutes: Mt. Hood, Liberty, Hallertauer, Mittelfrueh
Examples: Wheathook Wheaten Ale
0.6092231
8
4
1
1.0000000
<_MOD_>2013-09-22
Irish Ale Yeast
White Labs
WLP004
0
0
1
0.0000000
1.0000000
0.0000000
6.0000000
9
1
2013-01-22
2013-01-01
100.0000000
69.0000000
74.0000000
65.0000000
68.0000000
0
0
0
5
2003-06-14
Irish Ales, Stouts, Porters, Browns, Reds and Pale Ale
Excellent for Irish Stouts. Produces slight hint of diacetyl balanced by a light fruitiness and a slightly dry crispness.
<_MOD_>2013-09-22
SafAle English Ale
DCL/Fermentis
S-04
0
1
1
0.8000000
1.0000000
1.0000000
19.9500000
10
1
2013-01-22
2011-02-27
200.0000000
71.0000000
75.0000000
59.0000000
75.2000000
0
0
0
5
2003-06-14
Great general purpose ale yeast.
Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales.
<_MOD_>1978-11-19
Honey
US
2
1
0.0000000
12.6986263
1.0000000
75.0000000
1.0000000
5.4135338
0
11
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
1
0
100.0000000
Can be used to lighten flavor and body when substituted for malt.
Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads.
1.0000000
0.0800000
<_MOD_>1978-11-19
Hallertauer Hersbrucker
Germany
1
2
2.8000000
6.0000000
20.6896546
1.7636981
1.2698626
25.0000000
60.0000000
10.0000000
Used for: German style lagers and wheat beers
Aroma: Noble, pleasant, clean flavor
Substitutes: Mt. Hood, Liberty, Hallertauer, Mittelfrueh
Examples: Wheathook Wheaten Ale
0.0000000
12
1
1
1.0000000
<_MOD_>2013-09-22
Magnum
Germany
0
2
12.7000000
6.5000000
12.0689655
0.0000000
0.7407532
15.0000000
60.0000000
10.0000000
German Hallertauer hybrid, widely used in Germany
Used for: German ales and lagers
Aroma: Good aroma and stable spicy flavor
Substitutes: N/A
0.0000000
13
1
1
1.0000000
<_MOD_>2013-09-22
Centennial
U.S.
0
2
10.0000000
4.0000000
9.7701157
0.7054792
0.5996574
40.0000000
60.0000000
10.0000000
Used for: General purpose bittering, aroma in American ales and Wheats
Aroma: Floral, citrus aroma, spicy, clean bittering flavor
Substitutes: Galena, Eroica, Nugget, Bullion
Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot
0.0000000
14
1
1
1.0000000
<_TExpanded>1
2
0
0
1.0630000
1.0100000
1.0180000
1.0110000
929.8802652
1.0520000
###Remove from inventory udført###
Brygdag 23/03-2013:
Opvarmning af vand til 68 grader fra morgenstunden.
10.25 - Indmæskning.
11.00 - Mæsketermometer viser ca. 62 grader, men vi antager at der er varmere på bunden af gryden. Termostat sat til 65 grader.
11.50 - Udmæskning med 77 grader varmt vand. Gryde sættes til kogning.
12.30 - Urt i kog.
…
14.xx - Vi havde glemt alt om at tilsætte honningen, så denne blev først hældt i den varme urt efter vi havde påbegyndt overførsel til gærtank.
14.xx - 23L urt med OG 1063 sat til gæring med gær fra bryg #10 (Irish Ale). Vi satser på at gæren ikke er inficeret.
25/3: Kl. 22.00. Gæringen synes ikke rigtig at være gået i gang efter 2 dage. Dog bulede låget rimelig meget, og måske er årsagen til de manglende bobler at vi som forsøg havde lavet en anden gærlås med en lang slange ned i en kande med vand. Jeg valgte at sætte den gærlås på vi plejer og rehydrere et brev S-04.
26/3: Kl. 7.30. Der er tydelig (men ikke overdreven/storm) aktivitet i gærlåsen.
6/4: Tørhumling
11/4: Gæringsspand flyttet ud i skur. Ca. 8 grader.
14/4: Gæringsspand flyttet ind i stuetemp.
17/4: Tappet 9L til Cornelius (CO2 vol: 2,2), samt 32 x 0,33L flasker (CO2 vol: 2,5)
#####
http://www.thehomebrewforum.co.uk/viewtopic.php?f=21&t=32642
PUNK IPA CLONE (magnum ipa)
6.3kg M/otter
48g Crystal
30g Magnum @ 60 mins
30g Crystal @ 5 mins
30g Magnum @ 5 mins
protofloc 1/2 tab @10 mins
500g Honey (Used Sainsburys Organic - added to boil with 1 min to go)
in secondary for 5 days
Dry hop 30g Citra ------
Dry hop 30g Crystal --------all 3 hops for 5 days
Dry hop 30g Magnum-----
Collected litres at - Finished at 7.5% ???????
Fermented with WLP001 ( kevs )
water treatment 1/2 camden tab per 4.5L night befour
26.7L @ pre boil
23L @ end boil
Mashed with 16 litres @ 65.6c with herms system
sparge @ 80 deg c
Boil volume 23 litres - 90 min boil
---
Brew - 19th Oct
Dry-hop - 29th Oct (+10 dage)
Kegged - 8th Nov (+10 dage)
Sample - 1st Dec
30.0000000
2.2000000
5.2000000
6.0000000
1.0100000
30
155.0000000
0
1.0000000
0.0000000
1
640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0500000
0
<_TExpanded>1